30-Minute Lemon Pasta

Make this perfectly delicious 30-Minute Lemon Pasta for a great way to freshen up your normal pasta day recipe. You can enjoy the lemon flavor in the creamy sauce with the roasted chicken for a filling dinner the whole family will love. 

Serve this pasta recipe with some garlic bread for the perfect combination of fresh tastes and comfort food in one meal. 

While this recipe makes the most delicious, silky sauce, you only need a few simple ingredients to create ribbon pasta in only 30 minutes!

Recipe Ingredients: 

For the chicken 

• Chicken: use boneless skinless chicken breasts or chicken tender for this lemon garlic pasta
• Oil: we like to use olive oil but you can also use avocado oil as well
• Seasoning: be sure to have salt, ground black pepper, garlic powder
• Juice: use the juice from of half a lemon 

For the pasta 

• Pasta: use bowtie pasta (but really any pasta will do)
• Seasoning: salt (for the pasta water), ground black pepper, mined shallow, garlic cloves, fresh parsley but basil will work too
• Cheese: you will need to have whole milk ricotta, freshly shredded parmesan cheese, and freshly shredded pecorino cheese
• Lemons: use the lemon zest (finely grated) and juice of the lemon for the cream sauce
• Butter: use softened unsalted butter
• Wine: pick your favorite white wine to use, a Sauvignon Blanc or pinot grigio works well in the creamy pasta. You can also use Chicken Broth as a substitute.

How To Make This Recipe:

For the chicken 

1. Prep. Preheat the oven to 450°F and line a baking sheet with parchment paper. 
2. Season. Rub the chicken breasts with olive oil, salt, pepper, and garlic powder. Drizzle with lemon juice. 
3. Roast. Arrange the chicken on the baking sheet and bake for 15 minutes or until a meat thermometer inserted into the thickest part of the largest piece reads 165°F. You can start on the pasta and sauce while the chicken cooks.
4. Rest. Remove the chicken from the oven and allow it to rest for 10 minutes. Slice the chicken. 

For the pasta and sauce 

1. Boil the pasta. Bring a large pot of water to a boil and add the salt followed by the pasta. Cook per the package’s instructions until al dente. Drain, reserving 1 cup of pasta water. 
2. Make the sauce. While the pasta is cooking, add the ricotta, parmesan, pecorino, pepper, lemon zest, and lemon juice to a food processor or blender. Pulse until smooth and creamy. Set aside. 
3. Saute. Heat a large saucepan over medium heat and add the butter. Add the shallot and saute until translucent. Add the garlic and saute until fragrant. 
4. Deglaze. Add the wine to the pan and let it cook off for 30-60 seconds, stirring here and there to knock any brown bits from the bottom of the pan. 
5. Make it saucy. Add 1⁄2 cup of the reserved pasta water to the pan and whisk in the ricotta mixture. Allow everything to come to a light boil and cook for 1 minute, whisking constantly. 
6. Put it all together. Stir the cooked pasta into the sauce until well combined. Turn the heat off and transfer the pasta to a serving platter. Arrange the chicken over the top and garnish with parsley (or basil).

Expert tips for this creamy lemon pasta recipe: 

Topping for this lemon chicken pasta recipe: 

We love garnishing this easy dinner of pasta with creamy lemon sauce with some grated Parmesan cheese or fresh basil.

Storage Instructions:

Fridge: Store the leftover juicy chicken breasts and simple lemon pasta in an airtight container once it has cooled enough to reach room temperature and place it in the fridge for up to 5 days. 

More pasta recipes:

• Chili’s Copycat Cajun Chicken Pasta
• Instant Pot Tuscan Chicken Pasta (Freezer Meal)
• 20 Minute Tuscan Pasta (Freezer Meal)
• Instant Pot Cream Cheese Chicken and Pasta